Pasta Salad with Italian Dressing
A bright, zesty pasta salad tossed with crunchy vegetables, olives, and a punchy Italian vinaigrette. Perfect for picnics, potlucks, barbecues, or easy weekday lunches—make-ahead friendly, travels well, and endlessly customizable. Fully halal (use vinegar-based dressing and halal-certified add-ins).
Ingredients
- 12 oz rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 3/4 cup Italian dressing (vinegar-based, halal-friendly)
- 1/2 cup fresh mozzarella balls or cubed mozzarella (optional)
- 2 tbsp fresh parsley or basil, chopped
- Salt and freshly ground black pepper, to taste
- 1 cup canned chickpeas, rinsed and drained (optional protein add-in)
- 1/2 cup halal turkey salami or halal beef pepperoni, chopped (optional)
Instructions
- Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente.
- Drain the pasta and rinse under cold water to stop cooking and remove excess starch. Shake off excess water and let cool.
- While pasta cooks, prep vegetables: halve cherry tomatoes; dice cucumber and bell pepper; finely chop red onion; slice olives.
- Add cooled pasta to a large mixing bowl. Add tomatoes, cucumber, bell pepper, olives, and red onion.
- Pour about two-thirds of the Italian dressing over the salad. Toss until everything is lightly and evenly coated.
- Fold in mozzarella if using. Season with salt and pepper to taste.
- Cover and chill for at least 30 minutes to let flavors meld and pasta absorb dressing.
- Before serving, toss again and add remaining dressing as needed for shine and flavor. Fold in chopped parsley or basil. Add chickpeas or halal turkey salami/beef pepperoni if using, and adjust seasoning.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 32gProtein: 10gFat: 15gSaturated Fat: 4gSodium: 480mgFiber: 2gSugar: 4g
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